Recipe courtesy of Marcus Samuelsson

Spicy Ketchup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 1/3 cups
Share This Recipe

Ingredients

Directions

  1. Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
  2. Puree the peppers and ketchup in a blender until smooth.
  3. Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
  4. Keep in an airtight container in the refrigerator for up to 2 weeks.

HGTV Dream Home

Enter daily, once on HGTV and once on Food Network, for your chance to win HGTV Dream Home 2022, a grand-prize package valued at over $2.4 million!

Related Pages